Corn and the Cold
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| Corn Harvest! These last two weeks we have started harvesting our flint corn varieties and we are happy with the results thus far! Flint corn varieties are different than the corn you may be used to having on the dinner table. The cobs have a very hard kernel and can come in many different colors. Rather than be cooked and eaten at dinner, flint corn varieties are used for grain purposes. They are also commonly used around this time of year for fall decorations. We harvest the corn, strip the husk and allow the kernels to dry fully on the cob (careful to keep it away from critters). After proper drying time we run the cobs through a hand-cranked corn sheller. This awesome device strips the kernels from the cob, sending the kernels into one bucket and the stripped cob into a separate bucket. This process usually takes two people: one to feed the corn and one to crank the mechanism. From there we will send the kernels to Woodson’s Mill to be turned into cornmeal and grits! Woodson’s Mill is a water-powered stone mill in Roseland, VA. This entire process allows our corn to be harvested and processed by only a handful of individuals without any machinery! You cannot get product any more local, sustainable, or beneficial than that! Stay tuned to see when we expect this product to appear at our stands! |
| CSA Products and News |
| Vegetable Share: Purple Top Turnips Malabar Spinach Beets Head Lettuce Cilantro Arugula Swiss Chard Bread Share: Pain au Levain Don’t be fooled by the fancy name! Pain au Levain is simply French for “sourdough bread” and is our most popular loaf. Tearing off the hearty crust reveals a very open crumb. A mild sourdough flavor and made with just whole and sifted flour, sourdough, and salt.This loaf comes unsliced. It is great for sandwiches and toast, or heat it up and serve with a dipping oil for dinner. Ingredients: Wheat flour, water, whole rye flour, sourdough starter, salt, malted barley. Net weight 1 lb. 6 oz. |
| How do we manage to keep crops all year? Our system of tunnels on the farm allow us to continue growing cold-weather plants throughout the harsher winter months. Though we could never grow something like tomatoes and peppers in January, we are able to use our tunnels to continue growing greens and roots throughout the winter and continue bringing crops to markets. These tunnels have been vital to our business in that we can continue to support our family and workers all year long. Read all about our three different tunnels below and stay tuned to see where you can continue to buy our produce as the farm market season winds down. |
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